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Boiled Onions with Cream

Peel twelve medium-sized onions, pare the roots without cutting them, place in a saucepan, cover with salted water, add a bunch of parsley, and boil for forty-five minutes. Take them from the saucepan, place them on a dish, cover with two gills of cream sauce mixed with two tablespoonfuls of the broth the onions were cooked in, garnish, and serve.